This recipe was inspired by one that came from King Arthur's website.
Let me just say that it was a HUGE hit with the kids. I have never seen them eat that much zucchini in one sitting :)
We will definitely be making this one again!
3 medium sized (or 6 small) zucchini
1 large egg or egg substitute
1 cup of bread crumbs
Cut the zucchini into thin "wedges".
Here's the genius that I learned from their website...drain the zucchini!!! Crazy right, but it made a huge difference.
All you do is sprinkle about 1 TBS of salt on the zucchini and let them sit for about an hour. I laid them on the paper towel to help absorb some of the liquid. This is so great because the finish product is much less mushy.
While they are "draining" you can begin the sweet onion dip (below).
Preheat the oven to 425.
When the zucchini is ready, line a cookie sheet with parchment paper.
Bread the zucchini by dipping them into the egg and then into the bread crumbs. One hint is to keep "one hand wet (eggs) and one hand dry (crumbs)". This goes faster when you have a little helper :)
Sweet "Bloomin Onion" Sauce
1 sweet onion, sliced
1 TBS olive oil
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon stone-ground mustard
2 TBS BBQ sauce
1/2 cup Vegenaise
Carmelize the onion by heating the olive oil in a large pan and cooking the onions over medium-low heat, stirring occassionally. Be careful not to burn them. This will probably take about 20 minutes.
When the onions are carmelized, transfer them into a food processor with the vinegar, honey, and mustard.
Process until smooth.
Put the mixture into a bowl and then stir in the mayonnaise and the BBQ sauce. Refrigerate until you are ready to serve.